Chives

Allium schoenoprasum

$4.00 – $13.50

Traced back to 3000 BC, Chives were once used by the Romans to treat sore throats. Some say that Chives are an aphrodisiac. Perhaps that’s why Siberians presented them to Alexander the Great for his upcoming marriage to Princess Roxanna.

Add to soups, salads, dressings, casseroles, and egg dishes. Serve as a garnish with baked potatoes. Chives are a member of the onion family.

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Chervil’s name comes from chaerophyllon, Greek for herb of rejoicing. A classic in French cuisine, it is used alone or as an ingredient in popular blends, such as Fines Herbes and Herbes de Provence. Ancient Romans also used Chervil as a flavoring herb.

Chervil has a light mild flavor, between parsley and anise, but more delicate. Add at the end cooking, so as not to diminish its flavor. Uses: butter and wine sauces, omelets and egg dishes, soups, salads, fish, chicken, and dressings. [Chervil]

Marjoram is known to represent joy. In ancient Greece and Rome, wreaths of marjoram crowned newly married couples to bring them love, honor and happiness. In the Middle Ages, it was carried at weddings and displayed in bouquets.

Marjoram, cousin to Oregano, is similar in flavor but more delicate. The dried leaves are light to the touch and mild in taste. Uses: omelets & cheese dishes, beef, veal, lamb, patés, poultry, stews, soups, veggies, pasta and salads. [Marjoram]